Author Topic: Recipes - Main & Side Dishes  (Read 43102 times)

Offline dot-matrix

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Re: Recipes - Main & Side Dishes
« Reply #10 on: November 27, 2006, 03:39:48 am »
We had  a new dish this year on the Thanksgiving Table and I have to say it was surprisingly good and an excellent accompaniment to the turkey..

--Corn Pudding Recipe--


Ingredients:

1 package Jiffy corn muffin mix, dry
2 Eggs
2 cans Regular corn, half drained, half undrained
1 can Creamed corn
  teaspoon Nutmeg
  teaspoon Pepper
8 ounces Sour cream
2 tablespoons Butter


Directions:

Mix all ingredients. Grease 9x13-inch pan and pour in batter. Dot with butter; bake at 350 F for 45 minutes to 1 hour 10 minutes. Cut in squares and serve.

This recipe serves 8


Life is not a dress rehearsal

Offline Meryl

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Re: Recipes - Main & Side Dishes
« Reply #11 on: November 27, 2006, 12:39:26 pm »
Thanks for that Corn Pudding recipe, Dot.  I've been wanting one ever since I lost my mom's friend's good recipe.

What size cans do you mean, the little ones or the regular size?
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Offline dot-matrix

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Re: Recipes - Main & Side Dishes
« Reply #12 on: November 27, 2006, 09:42:38 pm »
Thanks for that Corn Pudding recipe, Dot.  I've been wanting one ever since I lost my mom's friend's good recipe.

What size cans do you mean, the little ones or the regular size?

oops sorry Meryl I just assumed, called my soon to be mother-in-law and she confirmed, it's the regular size.  :D  She also said when draining the liquid it's better to err on too little than too much retained.
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Offline Kelpersmek

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Kelpersmek's Signature Warmed Crispybread
« Reply #13 on: November 30, 2006, 08:48:02 pm »
I wanted to share this with you all.

---Kelpersmek's Signature Warmed Crispybread---

Ingredients:

2 medium slices plain white bread
1 tsp olive-oil margarine

Directions:

heat the bread gently and evenly on both sides until it begins to change in colour to a rich orange-yellow colour.  You may find the crusts turn slightly darker, but do not be alarmed.
You can buy a machine to help you do this, or alternatively use an ordinary grill.  You can also use an open fire, or a blowtorch, as long as you are careful to heat evenly across the surface.

Remove the bread slices from the heat source, and set to one side.
Immediately, while they are still very hot, spread a thin layer of the olive-oil margarine across the top of the warmed crispybread.  Allow it to soak into the surface. 
Important: ONLY SPREAD ON ONE SIDE PER SLICE!


This dish serves 1 as a snack with tea of coffee, but can also be served with beans for a more substantial meal.

-K
"RAW PRAWN!!!! ->

Wait, my mistake, it's a lobster.  I love that fic!"
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Offline Meryl

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Re: Recipes - Main & Side Dishes
« Reply #14 on: November 30, 2006, 10:27:11 pm »
Now that's what I call keeping it simple, Kelp!  I can't wait to try the blowtorch version.  ;D
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Offline Ellemeno

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Re: Recipes - Main & Side Dishes
« Reply #15 on: November 30, 2006, 11:10:57 pm »
Hi Alan, thanks for this clever recipe.  I tried it today.  I can now proudly say that I've had Scottish cuisine.  :)
« Last Edit: November 30, 2006, 11:13:58 pm by Ellemeno »

Offline Toast

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Re: Kelpersmek's Signature Warmed Crispybread
« Reply #16 on: December 01, 2006, 10:59:40 am »
I wanted to share this with you all.

---Kelpersmek's Signature Warmed Crispybread---

Ingredients:

2 medium slices plain white bread
1 tsp olive-oil margarine

Directions:

heat the bread gently and evenly on both sides until it begins to change in colour to a rich orange-yellow colour.  You may find the crusts turn slightly darker, but do not be alarmed.
You can buy a machine to help you do this, or alternatively use an ordinary grill.  You can also use an open fire, or a blowtorch, as long as you are careful to heat evenly across the surface.

Remove the bread slices from the heat source, and set to one side.
Immediately, while they are still very hot, spread a thin layer of the olive-oil margarine across the top of the warmed crispybread.  Allow it to soak into the surface. 
Important: ONLY SPREAD ON ONE SIDE PER SLICE!


This dish serves 1 as a snack with tea of coffee, but can also be served with beans for a more substantial meal.

-K

Ellemeno calls this scottish cuisine, but would cowboys have made this as well?
I am wondering if you can use presliced bread here, or even whole grain bread.
Seems like it might work for french and italian breads too.
Could real butter work on this hot surface as well?
This machine you talk about, would you find it at specialty stores? or do you have to get married to get one?
Would it be served with a fork as well as a knife??
I think I will build a blazing fire and try this out.

Toast
« Last Edit: December 01, 2006, 11:02:28 am by Toast »

Offline John Passaniti

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Re: Kelpersmek's Signature Warmed Crispybread
« Reply #17 on: December 01, 2006, 11:13:17 am »
---Kelpersmek's Signature Warmed Crispybread---

Excellent recipe, but I found it tedious to prepare.  I do have a toaster so a blowtorch wasn't needed, but I misread your instructions and buttered the toaster instead of the bread.  My second attempt didn't work out either, as I attempted to toast the butter, and then spread the bread on that.  Very unsatisfactory.  Phillip helped me with the third attempt where I held a piece of toasted bread, he held a knife with butter on it, and we ran towards each other.  That worked, and the scars should be healing soon.

But what I found worked best for me was not pretending I could cook and simply buying this in the grocery store.  I found that Kraft Foods now offers "K.C. McToasties."  It's pre-toasted and pre-buttered bread that you simply put in the microwave.  It's good, but I wish it came in more varieties.  They only have "Light" and "Dark  Their web site says "Medium" is also available, but only in select stores on the West coast.  I guess they're test marketing it now.


Offline Meryl

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Re: Recipes - Main & Side Dishes
« Reply #18 on: December 01, 2006, 01:08:06 pm »
Ellemeno calls this scottish cuisine, but would cowboys have made this as well?
I am wondering if you can use presliced bread here, or even whole grain bread.
Seems like it might work for french and italian breads too.
Could real butter work on this hot surface as well?
This machine you talk about, would you find it at specialty stores? or do you have to get married to get one?
Would it be served with a fork as well as a knife??
I think I will build a blazing fire and try this out.

Toast

Leave it to the ToastMeister to come up with the really important questions.  ;D

Phillip helped me with the third attempt where I held a piece of toasted bread, he held a knife with butter on it, and we ran towards each other.  That worked, and the scars should be healing soon.

 :laugh:  :laugh:  :laugh:
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Re: Recipes - Main & Side Dishes
« Reply #19 on: December 01, 2006, 02:32:22 pm »
Thank you, John. I laughed so much, I ended up having to share your commentary with people in the offices all around me!!
May 2019 be better for us all.